Roasted baby eggplant

2
gary bannon

By
@gabannon

My very talented stepdaughter came by with some baby eggplant that she had grown and asked if I could do something with them. We are still harvesting some great cherry tomatoes, as well as plenty of fresh basil. This is what I came up with and they were awesome!

Rating:
☆☆☆☆☆ 0 votes
Serves:
2-4
Prep:
5 Min
Cook:
15 Min
Method:
Bake

Ingredients

several baby eggplants
diced cherry tomatoes or roma what ever fresh tomatoes you have available
a few
fresh basil leaves
olive oil, extra virgin
panko bread crumbs
freshly grated parmesan reggiano

How to Make Roasted baby eggplant

Step-by-Step

  • 1Remove Stems from a few Baby Eggplants
  • 2Slice in 1/2 lengthwise and score the surface in a diamond shaped pattern.
  • 3Season with a generous amount of course salt and freshly ground black pepper. Drizzle with extra virgin olive oil.
  • 4Top each piece with diced tomatoes and then with panko crumbs.
  • 5top each piece with a generous amount of freshly grated parmesan reggiano and a fresh basil leaf.
  • 6bake in a preheated 375 degree oven for approx. 15 minutes until eggplants are tender
  • 7Remove from the oven and drizzle with more extra virgin olive oil and also some more freshly grated parmesan reggiano

Printable Recipe Card

About Roasted baby eggplant

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy